Description:
There are different varieties available but varies in colour and shape. The most commonly seen are with dark purple skin. The other popular variety is in light green colour. The shape varies from oval, pear, round to finger shape. They are slightly longer and are tastier when young and firm. Some varieties are bitter so they need salting before cooking to draw out the bitter juices and reduce the moisture. This makes the flesh denser so that less fat is absorbed during cooking.
How to select:
Look for smooth, shiny skin with a firm but slightly springy texture. Avoid soft or brown spots.
Use:
To prevent discoloration of the flesh while preparing brinjal, make slice or cube with stainless steel knife and sprinkle with salt if not cooked immediately. This low cost vegetable, brinjal is used in many types of cooking methods, like sauteing, grilling, baking, frying, and even barbecuing. It can be prepared by itself or in combination with other vegetables. The most favourite and delicious dish prepared by this vegetable are enjoyed by the people of northern part of India is the baigan ka bhartha. Brinjal forms one of the main ingredients of the sambhar of south Indians.
How to store:
Brinjal becomes bitter with age. Store in a cool dry place and use within a day or two of purchase. To store longer, place in the refrigerator to for several days.
Health benefits:
Aubergines have a low energy value (30 calories per 100 grams) and are rich in potassium and calcium. The larger and older fruits have more seeds.
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